Written by Victor Yu on 06.09.17

Ramen addicts, behold Tsukuyomi, the newest ramen spot in the Mile-End specializing in tonkotsu-style ramen. Located next door to Lawrence, it is run by the same chef as Kinoya Izakaya. Tonkotsu refers to the rich milky broth made from boiling pork bones for very long hours. Although Tsukuyomi specializes in this particular style of ramen, it won’t taste exactly like the ones you’ll find at Ramen Plaza or at Yokato Yokabai.

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At Tsukuyomi, the preparation of the tonkotsu broth uses pork leg bones and back bones that are boiled for 12 hours. You can customize your ramen with a thick slab of chashu (pork belly braised in soy sauce, baked, then torched to order), braised chicken, or vegetables (tofu, mushrooms, red & yellow bell peppers). There are two choices of noodles (thick or thin) made in-house daily, and three levels of saltiness. The ramen comes with a soy-marinated soft-boiled egg, bean sprouts, nori, and Asian spinach.

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There is also an option to have the broth vegan prepared with shiitake mushrooms and kombu. This type of broth is commonly known as shojin dashi. Toppings include tofu, mushrooms, haricot vert, bean sprouts, cherry tomatoes, spinach, and green onion.

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While waiting for your ramen to arrive, you can opt for their takowasa – raw octopus marinated in wasabi, or their goma-ae – Asian spinach tossed in a sesame sauce.

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For the rice bowl fans, go for the chashu don – chunks of braised pork belly, soy-marinated egg, pickled ginger, green onions, and mayonnaise served on a bed of sushi rice.

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To complement your meal, go for their kocha milk tea (Japanese black tea brewed in milk). A must-have! There are also beers on tap, ramune, matcha, and sencha available on their drink menu.

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To learn more about ramen, read the essential guide to the best ramen in Montreal, the top 11 ramen bowls in Montreal in 2016, and the art of making a tonkotsu-style ramen.

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Opening hours: Monday-Saturday 11:30am – 2:30pm, 5:00pm – 10:00pm

5207 boul. St-Laurent, Montréal, QC H2T 1S4
(514) 273-8886

Photos by Victor Yu (@randomcuisine).

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